Ginger Spice Bites
These little bites pack a punch!
Think of them like raw ginger cookies with so much flavor and nutrients. These bites are sweetened with dates, which have a lot of natural sugars. While I wouldn’t necessarily suggest eating them plain as a snack, they are a great option to provide a touch of sweetness in a recipe.
These make a great anti-inflammatory treat as they are low glycemic, filled with healthy fats, fiber and phytonutrients from all the spices, and will satisfy any sweet tooth without all the sugar.
Ginger Spice Bites
- 3 medjool dates pitted
- 1 cup raw walnuts toasted and cooled
- ½ cup raw cashews or ½ cup more walnuts
- ½ cup almond flour
- ¼ cup coconut flour
- 3 tablespoons flax seeds
- 2 tablespoons hemp seeds
- 4 teaspoons grated ginger
- Juice and zest of 1 large orange
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¼ cup coconut flakes
- Toast walnuts in a 350 degree oven for 5-6 minutes. Once toasted put in freezer for 5-10 minutes to cool.
- Place everything, except the coconut flakes, in a food processor and pulse until it comes together into a tacky dough. Make sure not to process it for too long or it’ll become nut butter. If it’s too wet add almond flour, 1 tablespoon at a time. If its too dry add orange juice, 1 tablespoon at a time.
- Scoop 1 tablespoon of dough with a small ice cream scoop or a spoon, and roll into balls. Place each on a plate or a piece of parchment. Once all of the balls are shaped put the coconut flakes in a shallow bowl or ramekin. Place one ball in the coconut flakes and roll to cover the whole thing in coconut. Put the ball back on the plate and repeat with all the remaining ginger bites.
- Store the ginger bites in an airtight container in the refrigerator for 1 week or in the freezer for 1 month.